Bring warmth and richness to your table with these slow-cooked pomegranate braised short ribs — made without wine, yet bursting with bold flavor. This dish uses pomegranate juice and balsamic vinegar for a tangy, slightly sweet sauce that soaks into fall-apart tender beef. Perfect for festive occasions or intimate family dinners, this recipe delivers both comfort and elegance without any alcohol, making it a great choice for halal and alcohol-free diets.
Table of Contents
Why You’ll Love This Recipe
These short ribs pack incredible flavor with a balance of sweet, savory, and herbaceous notes. Pomegranate juice adds brightness, while balsamic vinegar deepens the sauce and balances the natural richness of the meat. Rosemary, sage, and cinnamon bring warmth and depth.
Beyond taste, the texture is everything — the beef cooks slowly until it’s so tender, it practically melts in your mouth. It’s the kind of meal that feels gourmet, yet is surprisingly easy to make.
Once you’ve browned the meat and started the braise, the oven handles the rest. It’s a mostly hands-off recipe that fills your home with amazing aromas as it simmers low and slow.
Ingredients You’ll Need
- 5 lbs bone-in short ribs – Choose well-marbled ribs for the most flavorful and tender result.
- 2 tablespoons avocado oil – Used for browning the meat. Olive oil is a fine alternative.
- Kosher salt and freshly ground black pepper – Essential seasonings for building flavor.
- 2 yellow onions, thinly sliced – These cook down and enrich the braising liquid.
- 6 cloves garlic, finely minced – Adds savory depth and aroma.
- 2½ cups pomegranate juice – Forms the flavorful base of the sauce. Use pure, unsweetened juice.
- 2 tablespoons balsamic vinegar – Replaces red wine by adding acidity and a touch of sweetness.
- 2 fresh rosemary sprigs – Infuse the dish with a subtle woodsy aroma.
- 4 to 6 sage leaves – Earthy and slightly peppery, sage complements the richness of the beef.
- 2 cinnamon sticks – Add gentle spice and warmth.
- 1 cup pomegranate arils – For garnish and a fresh, juicy contrast when serving.
How to Make Pomegranate Braised Short Ribs (Without Wine)
The process is simple: sear the meat, layer in the aromatics and liquids, then let the oven do the work. The result is an incredibly tender dish with a deep, flavorful sauce.
Step-by-Step Instructions
Step 1: Preheat your oven to 325°F and adjust the rack so your Dutch oven fits on the lower third shelf.
Step 2: Pat the short ribs dry using paper towels and season generously with salt and pepper.
Step 3: In a heavy Dutch oven, heat the avocado oil over medium-high heat. Sear the ribs in batches for 3–4 minutes per side until they develop a golden crust. Do not overcrowd the pot. Transfer to a plate.
Step 4: Reduce the heat to medium and pour in a splash of pomegranate juice to deglaze the pot. Scrape up any browned bits from the bottom.
Step 5: Add the sliced onions and minced garlic. Cook for about 4–5 minutes, stirring occasionally, until they’re softened and lightly caramelized.
Step 6: Return the short ribs to the pot, nestling them into the onions. Pour in the rest of the pomegranate juice along with the balsamic vinegar. Stir gently.
Step 7: Add the rosemary, sage, and cinnamon sticks on top. Cover with a tight-fitting lid.
Step 8: Place the pot in the oven and braise for 3 hours, or until the meat is tender and easily pulled apart with a fork.
Step 9: Let the dish rest in the pot, covered, for 20 minutes after removing from the oven. This helps the flavors settle.
Step 10: Skim off any excess fat, garnish with fresh pomegranate arils, and serve warm.
Helpful Tips
- Sear in batches to prevent overcrowding the pot — this ensures a golden crust, not steamed meat.
- Use high-quality pomegranate juice for the cleanest flavor — avoid blends with added sugars.
- Balsamic vinegar balances the sweetness and adds acidity. It’s an essential flavor booster.
- To reduce the sauce, remove the meat after braising and simmer the liquid on the stove for 10–15 minutes until thickened.
- If fat rises to the top, skim it off with a spoon or chill the pot and remove the hardened fat.
Details
Flavor: Sweet, tangy, rich, and spiced with herbs and cinnamon
Texture: Fork-tender beef in a velvety sauce, garnished with juicy pomegranate arils
Best Occasion: Dinner parties, winter gatherings, or holiday meals
Prep Time: 20 minutes
Cook Time: 3 hours
Rest Time: 20 minutes
Total Time: 3 hours 20 minutes
Notes and Variations
- You can use boneless short ribs, but reduce the braising time by about 30 minutes.
- If balsamic vinegar is not available, apple cider vinegar or a splash of lemon juice can work in a pinch.
- Add vegetables like carrots or parsnips to the pot during the last hour of cooking for a complete one-pot meal.
- This dish tastes even better the next day, so it’s a great make-ahead option.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 642 kcal |
| Carbohydrates | 22 g |
| Protein | 54 g |
| Fat | 33 g |
| Saturated Fat | 13 g |
| Sugar | 16 g |
| Fiber | 2 g |
| Sodium | 191 mg |
| Cholesterol | 163 mg |
| Iron | 7 mg |
Frequently Asked Questions
Can I use pomegranate juice instead of molasses?
Yes. This recipe is made for juice, which adds tang and sweetness without being overly thick like molasses.
What type of beef is best for this dish?
Bone-in English cut short ribs are ideal. They hold up well during braising and release flavor into the sauce.
How long should the short ribs cook to be tender?
Plan for a full 3 hours at 325°F. This slow cook breaks down the connective tissue and gives the best texture.
What side dishes work best?
Mashed potatoes, creamy polenta, couscous, or rice are great for soaking up the flavorful sauce.
Storage Instructions
Allow the short ribs to cool completely before transferring to an airtight container.
Refrigerate for up to 4 days, or freeze for up to 2 months.
To reheat, warm slowly on the stove over low heat or in a 300°F oven until hot. Add a splash of broth or juice if needed to loosen the sauce.
Pomegranate Braised Short Ribs | Cozy, Wine-Free Winter Classic
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
Description
These wine-free pomegranate braised short ribs are slow-cooked until fall-apart tender in a rich sauce of pomegranate juice, balsamic vinegar, warm spices, and herbs. A comforting, halal-friendly centerpiece for winter meals and special occasions.
Ingredients
5 lbs bone-in short ribs
2 tablespoons avocado oil
Kosher salt and black pepper to taste
2 yellow onions, sliced
6 garlic cloves, minced
2½ cups pomegranate juice
2 tablespoons balsamic vinegar
2 rosemary sprigs
4–6 fresh sage leaves
2 cinnamon sticks
1 cup pomegranate arils (for garnish)
Instructions
1. Preheat oven to 325°F and adjust oven rack to lower third.
2. Pat the short ribs dry and season with salt and pepper. Sear in avocado oil on all sides in batches until browned. Set aside.
3. Lower heat and deglaze pot with a splash of pomegranate juice, scraping the bottom. Add onions and garlic and cook 4–5 minutes until soft.
4. Return the short ribs to the pot. Add remaining pomegranate juice and balsamic vinegar. Bring to a light simmer.
5. Add rosemary, sage, and cinnamon sticks. Cover and transfer the pot to the oven.
6. Braise for 3 hours, until the ribs are fork-tender. Let rest, covered, for 20 minutes.
7. Garnish with pomegranate arils and serve warm.
Notes
Use boneless short ribs if preferred, but reduce braising time by 30 minutes.
To thicken the sauce, simmer uncovered after cooking for 10–15 minutes.
Substitute cranberry juice for pomegranate in a pinch.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 642
- Sugar: 16g
- Sodium: 191mg
- Fat: 33g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 54g
- Cholesterol: 163mg
Conclusion
These wine-free pomegranate braised short ribs are a deliciously comforting meal that feels special without being fussy. With just the right balance of sweet, savory, and spice, they’re ideal for celebrations or slow weekend dinners. Whether you’re cooking for loved ones or treating yourself to something cozy and rich, this dish brings unforgettable flavor — no wine required.